Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria-Reference-Cited by-同舟云学术

Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

Published:2004-12 Issue:6 Volume:21 Page:715-725
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ayad E.H.E,Nashat S,El-Sadek N,Metwaly H,El-Soda M

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference61 articles.

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5. Ayad, E.H.E., 2001. Characterisation of lactococci isolated from natural niches and their role in flavour formation of cheese. Ph.D. Thesis, Wageningen Agricultural University, Wageningen, The Netherlands, ISBN: 90-5808-403-5.

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